Frosted Spice Cookies Recipes

FROSTED SPICE COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg; beat in molasses and buttermilk. Combine the flour, baking powder, baking soda, cinnamon, ginger and salt; gradually add to creamed mixture and mix well. Stir in the walnuts, raisins and dates. Chill for 2 hours or until easy to handle. , On a floured surface, roll out dough to 1/4-in. thickness. Cut with a 2-1/2-in. round cookie cutter. , Place on greased baking sheets. Bake at 350° for 12-15 minutes. Cool completely. , For frosting, beat all ingredients in a small bowl until smooth. Spread over cooled cookies; let dry completely.

SCREAMING SPICE COOKIES

Steps:

• For the cookies: Whisk the flour, baking soda, pumpkin pie spice, and salt together in a medium bowl.
• Beat the butter in a large bowl with a handheld mixer until fluffy. Scrape down the sides of the bowl, add the sugars, and continue beating until light, about 3 minutes. Add egg and vanilla extract, beating until smooth. Gradually add the dry ingredients while mixing slowly to make a smooth dough. Divide dough in half and press each half into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
• Transfer 1 disk of dough to a floured work surface and roll about 1/4-inch thick. Cut into cookies with a pinched tuna can (see below). Transfer cookies with an offset spatula to a nonstick or silicon lined baking sheet.
• Cut out eyes and a mouth with a pastry tip, fat straw, or a knife. Press the lollipop sticks into the narrow end of each cookie, if using. Repeat with remaining dough. Press excess dough together, roll and cut into cookies. Refrigerate cookies for at least 30 minutes.
• Evenly space the racks in the oven and preheat to 350 degrees F. Put the candies in a small plastic bag and hit with a rolling pin to break into little pieces.
• Bake the cookies just until they are set, about 20 minutes. Remove baking sheets from the oven and carefully sprinkle the broken candies into the eyes and mouth of the cookies. Continue to cook until the candy liquefies, about 3 minutes more. Cool cookies on pan for 10 minutes before removing from the pan. Cool cookies on a rack.
• For the icing: Whisk the water, egg white powder and orange extract in a medium bowl until foamy but smooth. Gradually whisk in the confectioners' sugar to make a smooth icing. Spread a layer of icing over the entire surface of the cookies with the back of a teaspoon. Let rest until the icing sets, about 30 minutes. Serve or store in a covered container for up to 3 days.

SPICE DATE COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat shortening and brown sugar with electric mixer on medium speed until creamy. Add eggs, sour cream, 2 teaspoons vanilla, the nuts and dates; beat 3 minutes. Stir in remaining cookie ingredients.
• On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart.
• Bake 7 to 9 minutes or until light golden brown. Remove from cookie sheets to cooling racks; cool completely.
• In medium bowl, mix all frosting ingredients with spoon until blended and smooth. Spread about 1/2 teaspoon frosting over each cookie; let stand until dry. Store tightly covered.

GRAMMY'S SPICE COOKIES

Steps:

• Heat oven to 375 degrees. Line several baking sheets with parchment paper or nonstick liners.
• Using an electric mixer, beat 12 tablespoons butter with the granulated sugar, molasses and egg until fluffy, about 2 minutes. Slowly beat in flour, baking soda, spices and salt.
• Shape dough into walnut-size balls and place 2 inches apart on baking sheets. Bake until firm, about 10 to 12 minutes. Let cool on wire racks.
• To make the icing, beat remaining 4 tablespoons butter with the confectioners' sugar until smooth. (Go slowly so you don't create a sugar storm.) Beat in the vanilla and enough cream or milk, and whiskey (if using), to make a spreadable frosting. Slather on fully cooled cookies.

FROSTED SPICE COOKIES

Steps:

• In large bowl, cream butter and sugar. Add molasses, egg and milk; mix well. Combine flour, baking powder, baking soda, cinnamon, ginger, and salt; gradually add to creamed mixture. Stir in nuts, raisins and dates. Chill for 30 minutes. Roll dough out on a lightly floured surface to 1/4 inch thickness. Cut with a 2 1/2 inch cutter. Place on greased baking sheets.
• Bake at 350 for 12-15 minutes. Cool completely. Beat frosting ingredients in small bowl until smooth. Frost cookies.

FROSTED MOLASSES SPICE COOKIES

Steps:

• Preheat oven to 375°. Cream butter and brown sugar until light and fluffy. Beat in eggs, molasses and vanilla. In another bowl, whisk together flour, baking soda, salt and spices; add to creamed mixture alternately with buttermilk, beating well. , Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 7-9 minutes. Remove to wire racks; cool completely., For frosting, beat butter, shortening and ginger until light and fluffy; beat in vanilla. Gradually beat in confectioners' sugar and milk. Spread over cookies. If desired, decorate with sprinkles. Store in airtight containers.

FROSTED SUGAR-'N'-SPICE COOKIES

Steps:

• Stir together the first 6 ingredients in a bowl.
• Beat butter and next 3 ingredients at medium speed of an electric mixer until creamy. Add cream cheese, orange zest, and vanilla; beat until well blended. Gradually add flour mixture, beat at low speed until blended.
• Divide dough in half, shaping into 2 flattened disks. Cover with plastic wrap and chill 2-24 hours.
• Preheat oven to 350 degrees. Place one dough disk on a floured surface. Roll into 1/4 inch thickness; cut with 4-inch star shaped cutter (or your choice of cutter). Place 1 inch apart on an ungreased baking sheet. Repeat procedure with remaining dough.
• Bake at 350 degrees for 8-10 minutes or just until edges are lightly browned. Cool on baking sheets 3 minutes. Transfer to a wire rack, and let cool 30 minutes or until completely cool.
• To make the frosting: Beat 1/4 cup butter, 1/8 teaspoon salt, 1 1/2 cups powdered sugar and 3 tablespoons milk at medium speed with an electric mixer until blended. Gradually beat in remaining powdered sugar and milk.
• Spread cookies with a thin layer of Frosting and top with sprinkles.

REALLY NICE SPICE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, light brown sugar and dark brown sugar until smooth. Beat in the egg until well blended. Combine the flour, cinnamon, nutmeg and ginger; stir into the creamed mixture to form a stiff dough. Knead lightly in the bowl for a few turns. Shape dough into 25 small balls. Place balls 2 inches apart onto the prepared cookie sheets and flatten slightly.
• Bake for 8 to 10 minutes in the preheated oven, or until golden.

FROSTED SPICE COOKIES

Steps:

• 1. Measure cereal and the 1/2 cup milk into small mixing bowl combine. Let stand about 5 minutes or until cereal absorbs milk.2. Stir together flour, soda and spices set aside.3. In large mixer bowl, beat brown sugar and margarine until light and fluffy. Add egg whites, the 1 teaspoon vanilla and cereal mixture beat well. Mix in dry ingredients, raisins and the 1/4 cup almonds. Drop by level measuring-tablespoons onto very lightly greased baking sheets.4. Bake in 375°F oven about 11 minutes or until golden brown. Remove from baking sheets and place on wire racks. Frost while warm with mixture of confectioners' sugar, vanilla and milk. Sprinkle with the tablespoons almonds. Let stand until cool and frosting is set before storing in airtight container.